Description
This simple, yet flavorful Pasta with Anchovies and Walnut Breadcrumbs is a dish that embodies ease, without compromising on taste.
Ingredients
- 1 pound spaghetti
- 1 tablespoon salt (for pasta water)
- 1/2 cup panko breadcrumbs
- 1/3 cup walnuts
- 1/2 cup freshly grated Parmesan cheese (plus extra for garnish)
- 4 anchovy filets in oil
- 1/2 cup white wine
- 4 tablespoons olive oil (divided)
- 4 cloves minced garlic
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley (plus extra for garnish)
- 1 teaspoon lemon zest
- Good olive oil for drizzling
Instructions
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Begin by boiling a pot of water for the pasta. While the water heats, combine panko breadcrumbs and walnuts in a food processor. Pulse until they form a uniform consistency.
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Heat two tablespoons of olive oil in a non-stick pan. Add the breadcrumb and walnut mixture, toasting until golden brown. Be cautious not to burn it. Once golden, mix in the fresh parsley and set aside in a bowl.
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Salt the water for the pasta. Drop the pasta.
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In a deep sauté pan, heat the remaining two tablespoons of olive oil. Add anchovies, breaking them apart as they cook to melt into the oil. Add minced garlic, crushed red pepper, and black pepper. Sauté for another few minutes.
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Pour in the white wine and cook for an additional minute. Then, add a ladle of pasta water to the pan. Reduce the heat and transfer the al dente pasta directly from the pot into the pan.
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Toss the pasta in the pan mixture, adding another ladle of pasta water and the Parmesan cheese. Toss thoroughly.
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Add the breadcrumb mixture and fresh parsley to the pasta. Toss again to combine all the flavors.
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Serve the pasta in a bowl or platter, drizzling with a touch of high-quality olive oil. Garnish with cracked black pepper, lemon zest, extra fresh parsley, and grated Parmesan cheese.
- ENJOY!
Notes
- Use a food processor to blend panko breadcrumbs and walnuts for a consistent texture.
- Grate Parmesan cheese in advance to save time during cooking.
- Keep a close eye, stirring constantly, while toasting the breadcrumb and walnut mixture to avoid burning.
- Salt the boiling water generously before adding the pasta.
- Cook pasta just until al dente, as the pasta will finish cooking in the sauce.
- Break apart anchovy filets as they cook to melt and infuse their flavor into the oil.
- Sauté minced garlic until fragrant but not browned to prevent bitterness.
- Adjust the amount of crushed red pepper flakes according to desired spice level.
- Taste the dish before adding additional salt, as anchovies and Parmesan contribute saltiness.
- Reserve some pasta water for adjusting consistency and enhancing the sauce.
- Toss pasta gently but thoroughly in the pan mixture to coat it evenly.
- Drizzle a touch of high-quality olive oil just before serving for added richness.
- Garnish with lemon zest, fresh parsley, cracked black pepper, and extra Parmesan cheese for a flavorful presentation.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Pasta
- Method: Easy
- Cuisine: American, Italian